Stuffed Tomato Curry
Stuffed tomato curry is a special dish perfect for any occasion. Learn how to make this delightful curry with a flavorful stuffing of potatoes, paneer, and spices, all encased in juicy tomatoes.
Ingredients
- 5 units Tomatoes, medium-sized (Firm tomatoes, hollowed out)
- 1 unit Potato, boiled (Boiled and mashed)
- 0.5 cup Paneer (cottage cheese), grated
- 2 units Green chillies, finely chopped
- 2 teaspoons Coriander leaves, finely chopped
- 0.25 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 4 tablespoons Vegetable oil (Divided use)
- 0.5 teaspoon Amchoor (dried mango powder)
- 1 teaspoon Salt (As required)
- 1 teaspoon Sugar
- 1 teaspoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chilli powder
- 0.25 teaspoon Black pepper
- 0.5 cup Water (For curry sauce)
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Instructions
- 1Using a knife, carefully cut the tops off the tomatoes and hollow out the insides to create a cavity for stuffing.
- 2Preheat a pan over low heat and add 2 tablespoons of vegetable oil. Add cumin seeds and sauté until aromatic. Incorporate finely chopped green chillies and ginger garlic paste, cooking for an additional 2 minutes. Add the boiled potato and grated paneer, mixing thoroughly.
- 3Add turmeric powder, red chilli powder, black pepper, sugar, salt, and amchoor to the pan. Stir well to combine all ingredients, ensuring the stuffing is evenly seasoned.
- 4Allow the stuffing to cool for about 10 minutes. Once cooled, fill each hollowed tomato with the prepared stuffing.
- 5Preheat a pan and add the remaining 2 tablespoons of vegetable oil. Once hot, place the stuffed tomatoes in the pan. Cover and cook on low heat for 3-4 minutes, turning occasionally, until the tomatoes are soft and cooked through.
- 6In the same pan, add any remaining stuffing and 1/2 cup of water. Stir in the chopped coriander leaves and cook until the sauce thickens slightly.
- 7Serve the stuffed tomatoes hot, accompanied by the curry sauce. Enjoy with naan, chapati, or parantha.
